If you have had the green chile stew at Z'Tejas or the Roaring Fork, you know how fabulous it is. It is a dish that I craved over and over until one day, I decided to make it for myself!
- 5-6 thick boneless pork chops, trimmed and cut into bite size pieces (I get mine at Costco!)
- Olive oil or canola oil
- 1 large white or yellow onion, chopped
- 3-4 garlic cloves crushed and minced
- 1 – 1 ½ cans of chicken broth
- 1 jar of Cookwell Green Chile Soup mix (sold at HEB) OR 3 cans of Hatch green enchilada sauce
- 2 small cans of chopped Hatch green chilies
- 1 tsp of cumin
- 1 tsp of pepper
- 3-4 potatoes cut into bite size chunks (add during last hour of cooking time)
- Optional: Monterrey jack cheese (sprinkle on top of stew before serving)
Saute garlic and onions in oil. Remove from oil and set aside. In a gallon Ziploc bag, add 1 cup flour and 2 tbsp of Montreal steak seasoning. Add pork chop to flour until well coated, and then brown in oil in cast iron/dutch oven pot. I usually have to do mine in 3 or 4 batches since it won’t all brown at once. Add all browned pork back to pot, along with the rest of the ingredients (including cooked garlic/onion). During the last hour, add potatoes and stir well.
Bring to boil and then SIMMER for 3 hours…I have even cooked for 4 hours…the longer the better! The pork should fall apart easily with a fork. Stir every 30 minutes so it does not stick/brown to bottom of skillet. If it gets too thick as it cooks, you can add more chicken broth.